Ingredients:
- 1 fresh poblano chile pepper - seeded, deveined, and chopped
- salt and black pepper to taste
Directions:
- Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
- Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.05 Kcal (1503 kJ) | ||
| Calories from fat | 203.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.64g | 35% | |
|---|---|---|---|
| Cholesterol | 59.15mg | 20% | |
| Sodium | 952.92mg | 40% | |
| Potassium | 594.29mg | 13% | |
| Total Carbs | 21.52g | 7% | |
| Sugars | 2.96g | 12% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 18.83g | 38% | |
| Vitamin C | 30.7mg | 51% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.8mg | 4% | |
| Calcium | 320.1mg | 32% | |
| Amount Per 100 g | |||
| Calories | 194.41 Kcal (814 kJ) | ||
| Calories from fat | 110.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.26g | 35% | |
|---|---|---|---|
| Cholesterol | 32.03mg | 20% | |
| Sodium | 515.95mg | 40% | |
| Potassium | 321.77mg | 13% | |
| Total Carbs | 11.65g | 7% | |
| Sugars | 1.6g | 12% | |
| Dietary Fiber | 1.61g | 12% | |
| Protein | 10.19g | 38% | |
| Vitamin C | 16.6mg | 51% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 0.4mg | 4% | |
| Calcium | 173.3mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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